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This veggie burger recipe, packed with deliciousness, is simple, easy to make, and has tons of healthy ingredients, unlike, you know, the standard thing…
So, I love to play this game: two truths and a lie. Let me spoil it for you. Here is my one crazy truth: I have never had a hamburger in my life. If you think I am lying, challenge me in the comments to this blog post!
I’m curious to see what you all think.
In any case, a truly true truth is that I have never had a vegan burger! I have only ever consumed a raw vegan patty, and to me, that is delicious.
And as such, I created a raw veggie burger recipe for my dearest Tomer, for his birthday. He, unlike me, used to be a huge carnivore.
And he loved that thing:
And then I got a whole bunch of requests from all of you for the recipe. So here goes, I made this thing, and let me tell you: it is delicious. Let’s go make it!
How to Eat & Serve Your Veggie Burger Recipe
I love serving these burgers with a piece of lettuce, some tomato, onion, and of course, some raw vegan bread. Or you can use a portobello mushroom instead of bread! You can also add some home-made sauerkraut, which is very simple to make and very cheap too! My grandma’s premium sauerkraut recipe is here 😉
Add Sauces to Your Veggie Burger Recipe
Adding sauces to your delicious veggie burger recipe will not only take the flavor up a few notches, but it will also add nutrition. These 3 easy vegan sauces are oil-free, packed with flavor, and will turn any meal into a spectacular one. Download my 3 favorite, oil-free vegan sauces here.
Veggie Burger Recipe: Raw Vegan + Super Easy!
Ready to make this thing a reality? Let’s make some cruelty-free, delicious, easy and super good for you veggie burgers!
Veggie Burger Recipe
- 3 medium carrots, roughly chopped (about 2 cups)
- 1 small bell pepper, roughly chopped (1 cup)
- 1/2 white sweet onion, roughly chopped (1 cup)
- 1 jalapeno, deseeded (optional)
- 1 cup pecans, soaked in filtered water overnight, rinsed and drained
- 3 tablespoons whole flax seeds
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric powder
- 1 pinch black pepper
- 1 teaspooon smoked paprika
- 1/2 teaspoon Himalayan pink salt
- 1 tablespoon apple cider vinegar
- 1 date (preferably deglet nour, as they are less sweet) pitted
- 1/2 teaspoon mustard
- Soak pecans in filtered water, covered, overnight.
- Add carrots, bell pepper, onion, and jalapeno (if you like spicy) to a food processor, and pulse a few times until they break down.
- Next, rinse and drain pecans over a colander, and add them to the food processor, pulsing a few more times - the mixture should now start to resemble ground beef.
- Use a small blender or coffee grinder to grind the flax seeds, and add them to the food processor, along with all other ingredients.
- Then, pulse a few more times, stopping to scrape the walls of the processor to make sure everything is well incorporated.
- Now, place a handful of the mixture onto a dehydrator sheet - the size doesn't matter, just know that the bigger they are, the longer it'll take to dehydrate them.
- Make about 6-9 burger patties, evenly spaced out and not touching on the dehydrator sheet.
- Lastly, dehydrate for about 3-6 hours, depending on how firm you like your veggie burgers. After 3 hours, you will have a firm veggie burger on the outside, that is soft on the outside - perfect!
- I love serving these burgers with a piece of lettuce, some tomato, onion, and of course, some raw vegan bread. Or you can use a portobello mushroom instead of bread! You can also add some home-made sauerkraut, which is very simple to make and very cheap too! My grandma’s premium sauerkraut recipe is here.